Guy Fieri Fires Back at Scathing Restaurant Review

The knives are coming out. Guy Fieri appeared on the Today show this
morning to publically respond to New York Times restaurant critic Pete
Wells' scathing (all rhetorical questions) review firing back that Wells had "an agenda."

Fieri, joined by Today's"Professionals", a panel of media
experts including ad executive and former CNBC host, Donny Deutsch, formerView host and legal analyst Star Jones, and talk show host Dr. Phil.
Earlier in the show, the three were provided hot, fresh meals from Guy Fieri's American Kitchen & Bar and dined while the cameras rolled — seemingly happy with their feast.

Jones was adamant that restaurant critics are not serving the same audience that would dine at Guy Fieri's Times Square restaurant. And the review was "mean-spirited." Deutsch basically
confirmed the adage that all press is good press. "I think it's the best thing that could've ever happened to Guy," said Deutsch. Explaining Fieri should remind everyone that his food is "real food for real people" — not snooty critics. Fieri, normally extroverted, seemed noticeably quiet and admitted that he was worried about how his would-be customers will react to the negative remarks. While Deutsch continued to remind Fieri that, "this will turn into gold."

While he is taking some of the criticism constructively, Fieri believes the review went too far and that the critic came with the intent to slam the celeb chef's reputation. Fieri told Today's Savannah Guthrie, "I just thought it was ridiculous," after flying to New York on the red-eye from California. "I mean, I've read reviews, there's good and there's bad in the restaurant business. But that to me went so overboard it really just seemed like it had another agenda."

Many restaurateurs would agree that having a reviewer come in to your restaurant when it's younger than six months can be a death sentence. "[Wells] came in four times to a restaurant that's opened two months." He continued explaining that, "this is an ever-changing, ever-evolving process. Do we do it perfect? No. Are we striving to do it perfect? Yes. But that's what we're all doing in the business."

When asked how involved he was in the restaurant concept, Fieri said he wrote the menu, brought in his culinary team from California to supervise the opening, and he did the training of the front and back of the house. "People see me as a TV guy, I'm really a chef. I'm really into restaurants," he affirmed. "I have 11 of them, seven in California. This is more heart and soul, more than just a name stand."

The New York Times is standing by its critic, but Fieri emphasized his belief that there was malintent. "To me it's impossible to come in and have a dining experience and have every single thing wrong," said Fieri. "It's a great way to make a name for yourself; go after a celebrity chef that's not a New Yorker that's doing a big concept in his second month, it's a great way to hit it."

But ultimately it's the people who vote, with their feet and with their voices on restaurant review sites such as Zagat and Yelp. At press time, 68 Yelpers were giving Guy's American Kitchen & Bar an average of two-and-a-half stars (out of five) with the most recent, Kerri G. stating, "Our food and service were awesome! The place is done up really cute, totally Guy. Such a fun atmosphere, good for everyone from kids to grandmas."

Have you been to any of Guy's eleven restaurants? What is your review?